CAKES & PIES
Make your very next cake or pie in the microwave. Not only do they cook in half the time, but they are deli- cious! Cakes are superior in texture, height, and lightness to conventional ones. Pie crust comes out extra flaky.
Microwave Cakes & Pies: Tips & Techniques
l When making pie fillings, slightly reduce the amount of liquid given in the conventional recipe.
lPastry will not brown, but it does come out extra flaky. To add color, brush prepared shell with vanilla extract before cooking.
. All pies should be cooked in a microwavable pie plate. Prick pastry before cooking. To check, the bottom of the crust should look opaque and dry.
lCrumb crusts work well in the microwave.
l Because microwave cooked cakes rise much higher than those conventionally baked, fill dish only half full. l Cakes are done when a toothpick inserted near the center of the layer comes out clean. There may be some moist spots on top immediately after removing from the oven. These will disappear during the stand
time.
l Angel food cake, chiffon cake and cream puffs need dry heat so bake in a conventional oven for best results.
CONVENIENCE |
CAKES AND MIXES COOKING TABLE
Cakes | &I Mixes | Power | |
Level | |||
|
| ||
Brownie | Mix | 7 | |
(23.6 oz.) |
|
Cake, layer | 7 |
oz.) |
Cake, tube | 7 |
oz.) |
Cooking
Tlme
Special lnstructlons
Prepare as directed on package. Spread batter into greased
10 minutes. Remove waxed paper. Cool before cutting.
Prepare as directed on package. Divide batter between two paper
Prepare as directed on package. Pour batter into paper